This easy recipe for Lemon Garlic Chicken Meal is going to be your go-to favorite dish for those weeks you need to prepare meals ahead of time! The baked chicken, cheese-covered peppers, asparagus spears, and sweet potatoes make for a filling meal that is low in fat and high in fiber and protein. If one of your new year’s resolutions is to make more healthy meals at home, start with this one! [Read more…] about Lemon Garlic Chicken Meal Preparation
Shepherd’s Pie
Leftover foods from holiday meals shouldn’t have to go to waste! With a little creativity, you can reduce food waste and serve your family another tasty meal using foods that you’ve already prepared. This shepherd’s pie is a filling dish that features mashed potatoes- a side dish that you may already have prepared for your main holiday meal.
Vegetable Enchiladas
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Ingredients
- 1 cup reduced fat Monterey Jack cheese shredded
- 1/2 cup fat free ricotta cheese
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 cup fresh tomatoes diced
- 1/2 cup zucchini finely sliced
- 1/2 cup carrots shredded
- 1/3 cup green pepper diced
- 1/4 cup onion diced
- 6 corn tortillas
- 1 cup salsa
Servings:
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Instructions
- Preheat oven to 350˚ and spray 8×8 baking dish with nonstick cooking spray.
- In a small mixing bowl, combine 3/4 cup Monterey Jack cheese, ricotta cheese, chili powder and cumin. Set aside.
- In a separate microwave safe mixing bowl, combine tomato, zucchini, carrots, green pepper and onion. Cover and cook in the microwave for 4 minutes.
- Wrap tortillas in a damp paper towel and microwave for 30-45 seconds or until warm.
- Spoon cheese mixture evenly on all 6 warm tortillas and top with vegetable mixture. Roll tortillas up and place in a baking dish seam side down.
- Spread salsa and remaining 1/4 cup shredded cheese evenly over enchiladas and bake for 20 minutes.
- Allow to cool for 5 minutes and serve.
Recipe Notes
Hearty Vegetable Soup
Ingredients
- 1 14.5 ounce can low sodium chicken broth
- 1 8 ounce can tomato paste
- 1 cup water
- 3 small red potatoes diced
- 2 carrots sliced
- 1 can black beans drained and rinsed
- 1 small onion chopped
- 2 stalks celery diced
- 1 14.5 ounce can diced tomatoes w/ green chilies
- 1 cup frozen green beans
- 1 cup frozen corn kernels
- 1 teaspoon creole seasoning
- salt and pepper to taste
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Instructions
- In a large stock pot, combine broth, tomato paste, water, potatoes, carrots, celery, onion, beans, un-drained diced tomatoes, green beans, and corn.
- Season with Creole seasoning salt and pepper.
- Bring to a boil, then reduce to a simmer for 30 minutes or until all vegetables are tender.
Recipe Notes
Tuna Cakes
Ingredients
- 2 6 ounce cans low-sodium or no-salt-added tuna in water drained, flaked
- 1 6 ounce package low-sodium stuffing mix for chicken
- 1 cup reduced fat cheddar cheese shredded
- 1 cup water
- 1 carrot shredded
- 1/3 cup reduced fat mayonnaise
- 2 tablespoons sweet pickle relish
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Instructions
- Mix all ingredients. Refrigerate for 10 minutes.
- Heat a large nonstick skillet sprayed with cooking spray on medium heat.
- Use ice-cream scoop to add 1/3 cup portions of tuna mixture, in batches, to skillet. Flatten into patties with back of spatula.
- Cook 6 minutes or until golden brown on both sides, carefully turning patties over after 3 minutes.
Recipe Notes
